yields 4

ingredients

In a small mixing bowl toss the tomatoes, cilantro, lime juice and salt and set aside.

7 cups chicken stock

2 cups fresh corn kernels, blanched

1/2 cup finely sliced scallions

1 1/2 cups arborio rice

1/2 cup dry white wine

8 ounces Artisan Manchego cheese

procedure

In small pot over high heat bring two cups of the chicken stock to a boil add the corn and cook for 4-5 minutes or until the corn is soft but crunchy. Remove from the fire. Transfer half of the corn mix to a blender and puree until mixture is silky and soft. Pass through a china cap. Set aside.

In a saute pan, heat one tablespoon of olive oil over medium heat, add the scallions and cook stirring for two minutes. Remove and set aside.

In a large saute pan heat the remaining oil over medium-low heat. Add the rice. Cook stirring often until the rice is coated 5-7 minutes. Add the white wine. Let the wine reduce. Ladle about 2 cups of the chicken stock, stirring often until the stock is almost completely absorbed, about 2-3 minutes. Add the corn puree. Add another 2 cups of the stock to the rice. Continue this process adding another 2 cups of stock only when the previous is absorbed. After 15 minutes begin tasting the rice. The rice should be firm but cooked through. Fold in the reserved corn and tomato mixture and 1/2 of the Manchego cheese, grated. Season with salt and freshly ground pepper.

Mound the risotto in the center of a deep pasta bowl, grate 1 one ounce of Manchego cheese on top.